Smoky aubergine and white bean chilli
A thick, smoky chilli where meaty aubergine and cannellini beans soak up the spices.
- Time50 min
- LevelEasy
- Costabout £0.82 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Spray a large pan and fry the aubergine over a medium high heat for 10 minutes, stirring, until browned. Tip out and set aside.
10 min - 2
Spray the pan again and soften the onion and pepper for 6 minutes. Add the garlic and spices and stir for 1 minute.
6 min - 3
Add the tomatoes, tomato purée and 150 ml water. Return the aubergine and simmer for 20 minutes.
20 min - 4
Stir in the cannellini beans and cook for 8 minutes until thick and rich.
8 min - 5
Cook the rice in boiling water for 11 minutes and drain.
11 min - 6
Serve the chilli over the rice with coriander on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.